Textbook Question
Draw the structure of the product you would obtain on complete hydrogenation of the triacylglycerol in Problem 23.49. What is its name? Does it have a higher or lower melting temperature than the original triacylglycerol?
Ch.23 Lipids
McMurry8th EditionFundamentals of GOBISBN: 9780134015187
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Table of contents
- Ch.1 Matter and Measurements27
- Ch.2 Atoms and the Periodic Table20
- Ch.3 Ionic Compounds8
- Ch.4 Molecular Compounds23
- Ch.5 Classification & Balancing of Chemical Reactions12
- Ch.6 Chemical Reactions: Mole and Mass Relationships28
- Ch.7 Chemical Reactions: Energy, Rate and Equilibrium64
- Ch.8 Gases, Liquids and Solids24
- Ch.9 Solutions52
- Ch.10 Acids and Bases25
- Ch.11 Nuclear Chemistry22
- Ch.12 Introduction to Organic Chemistry: Alkanes57
- Ch.13 Alkenes, Alkynes, and Aromatic Compounds47
- Ch.14 Some Compounds with Oxygen, Sulfur, or a Halogen50
- Ch.15 Aldehydes and Ketones45
- Ch.16 Amines42
- Ch.17 Carboxylic Acids and Their Derivatives57
- Ch.18 Amino Acids and Proteins82
- Ch.19 Enzymes and Vitamins63
- Ch.20 Carbohydrates44
- Ch.21 The Generation of Biochemical Energy65
- Ch.22 Carbohydrate Metabolism45
- Ch.23 Lipids42
- Ch.24 Lipid Metabolism33
- Ch.25 Protein and Amino Acid Metabolism24
- Ch.26 Nucleic Acids and Protein Synthesis45
Chapter 23, Problem 52c
Dietary guidelines suggest we limit our intake of butter due to the cholesterol content and substitute oils or margarine. The following table shows the major fatty acid distribution for a typical stick of margarine and also for butter. Values are percentages.
c. Which is likely to contain fewer trans-fatty acids
Verified step by step guidance1
Understand the context: Trans-fatty acids are unsaturated fats that have been chemically altered through a process called hydrogenation. They are often found in processed foods and can increase the risk of heart disease. Margarine, especially older formulations, is known to sometimes contain trans fats due to partial hydrogenation of vegetable oils.
Examine the table provided in the problem (not shown here). Look for any mention of trans-fatty acids or clues about the type of fatty acids present in margarine and butter. If the table lists 'trans fats' explicitly, compare the percentages directly.
If the table does not explicitly list trans fats, consider the source of the fats. Butter is a natural product derived from animal fat and typically contains little to no trans fats unless processed. Margarine, on the other hand, is made from vegetable oils that may undergo hydrogenation, potentially introducing trans fats.
Consider modern dietary trends: Many modern margarines are now formulated to be trans-fat-free due to health concerns. If the table specifies that the margarine is 'trans-fat-free' or uses terms like 'non-hydrogenated,' it is likely to contain fewer trans-fatty acids than butter.
Conclude based on the data: If the table or problem provides specific information about the trans-fat content, use that to determine which product contains fewer trans-fatty acids. If no explicit data is given, rely on the general knowledge that modern margarines are often designed to minimize or eliminate trans fats, making them likely to contain fewer trans-fatty acids than butter.
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Key Concepts
Here are the essential concepts you must grasp in order to answer the question correctly.
Trans-Fatty Acids
Trans-fatty acids are a type of unsaturated fat that can be harmful to health. They are often created during the hydrogenation process, which solidifies liquid oils. These fats can raise LDL (bad cholesterol) levels while lowering HDL (good cholesterol), increasing the risk of heart disease. Understanding the presence of trans-fats in margarine versus butter is crucial for making healthier dietary choices.
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Fatty Acids Concept 2
Fatty Acid Composition
Fatty acid composition refers to the types and proportions of fatty acids present in a food product. Different fats, such as saturated, monounsaturated, and polyunsaturated fats, have varying effects on health. Margarine typically contains more unsaturated fats compared to butter, which is higher in saturated fats. Analyzing the fatty acid distribution helps determine the health implications of each option.
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Dietary Guidelines
Dietary guidelines are recommendations designed to promote health and reduce the risk of chronic diseases. They often advise limiting saturated fats and trans fats while encouraging the consumption of healthier fats, such as those found in oils. Understanding these guidelines is essential for making informed choices about fat consumption, particularly when comparing butter and margarine.
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Related Practice
Textbook Question
Tell how many different products you would obtain on hydrogenation of the triacylglycerol in Problem 23.49 if:
a. One double bond was converted to a single bond
b. Two double bonds were converted to single bonds
c. Three double bonds were converted to single bonds
d. All four double bonds were converted to single bonds
Textbook Question
Dietary guidelines suggest we limit our intake of butter due to the cholesterol content and substitute oils or margarine. The following table shows the major fatty acid distribution for a typical stick of margarine and also for butter. Values are percentages.
a. Which contains more monounsaturated fatty acids?
Textbook Question
Why are glycerophospholipids more soluble in water than triacylglycerols?
Textbook Question
Show the structure of a cerebroside made up of D-galactose, sphingosine, and myristic acid.
Textbook Question
Draw the structure of a glycerophospholipid that contains palmitic acid, oleic acid, and the phosphate bonded to propanolamine.